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    Home » Dessert » Pumpkin

    Pumpkin Silk Pie Recipe

    Modified: Nov 1, 2023 · Published: Dec 6, 2013 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE

    This no-bake Pumpkin Silk Pie is light and airy! Make this pumpkin cream pie recipe with pumpkin, cream cheese, cool whip, and gingersnaps.

    Pumpkin Silk Pie on a serving plate.

    This Pumpkin Silk Pie is a delicious holiday dessert recipe that is easy to make. Pumpkin dessert recipes are perfect for holiday parties, and this pie is a fun alternative to the traditional pumpkin pie.

    What You’ll Find In This Post

    • How To Make Pumpkin Silk Pie
    • Tonia’s Notes
    • Frequently Asked Questions
    • More Pumpkin Desserts

    How To Make Pumpkin Silk Pie

    Crushed gingersnaps in a pan.

    Start by making the cookie crust. Finely crush 32 ginger snaps in a food processor. You want to choose crispy gingersnaps for this crust. I used Nabisco brand gingersnap cookies.

    Next, mix in melted butter and sugar and press the mixture into a 9-inch springform pan. Place the pan in the freeze so the crust can harden and set.

    Orange batter in a mixer bowl.

    In the meantime, make the pumpkin silk pie filling. Beat softened cream cheese, using a stand mixer, until light and fluffy. Add the powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice; beat until smooth.

    Pumpkin silk cream cheese pie filling on a gingersnap crust in a springform pan.

    Fold in one large container of Cool Whip and spread the mixture into the springform pan.

    Pumpkin Silk Pie on a table.

    Place the cream cheese pumpkin pie in the fridge for a couple of hours or overnight to allow it to set up. Remove the springform pan sides and top with cool whip or whipped cream. I put it in a pastry bag and piped it onto the cake. Sprinkle it with pumpkin pie spice.

    Pumpkin silk pie with a piece removed from it.

    Tonia’s Notes

    My love of smooth, rich, cream pies like French silk pie and Oreo peanut butter pie inspired me to make this no-bake cream cheese pumpkin pie! While a classic pumpkin pie is always a part of our Thanksgiving dinner, now we also include a pumpkin silk pie as well!

    A piece of pumpkin silk pie on a plate.

    Frequently Asked Questions

    What is pumpkin silk pie?

    It is a light, airy pumpkin cream pie with a flavorful gingersnap crust. It is easy to prepare and is a great alternative to traditional pumpkin pie.

    Do I have to use gingersnaps for the crust?

    No, you do not have to use gingersnaps. Try graham crackers or Nilla Wafers or Biscoff cookies. Another option would be to use a classic pie crust and make it in a deep-dish pie pan.

    Can I make it with whipped cream?

    Yes, you can substitute the Cool Whip with an equal amount of homemade whipped cream.

    More Pumpkin Desserts

    • A Pumpkin Mug Cake is ready in less than 60 seconds!
    • Pumpkin Cheesecake Bars have layers of goodness.
    • Homemade Pumpkin Muffins are the perfect treat!
    • These Pumpkin Chocolate Chips Cookies are irresistible.
    A pumpkin silk pie with a piece removed.

    Pumpkin Silk Pie Recipe

    This no-bake Pumpkin Silk Pie is light and airy! Make this pumpkin cream pie recipe with pumpkin, cream cheese, cool whip, and gingersnaps.
    4.38 from 81 votes
    ↑ Click stars to rate!
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    Prep Time: 30 minutes minutes
    Chilling Time: 2 hours hours
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 16
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    Ingredients

    Cookie Crust

    • 32 gingersnaps
    • ¼ cup butter melted
    • ¼ cup granulated sugar

    Pumpkin Cream Cheese Filling

    • 8 oz cream cheese softened
    • 2 teaspoon vanilla
    • ½ teaspoon pumpkin pie spice
    • 1 cup powdered sugar
    • 1 cup pumpkin puree
    • 16 oz container Cool Whip thawed

    Garnish

    • 2 cups Cool Whip or use whipped cream
    • ⅛ teaspoon pumpkin pie spice

    Instructions

    • Finely crush 32 ginger snaps. Mix in the melted butter and granulated sugar. Press into a 9-inch springform pan. Place in the freezer to set.
    • Beat softened cream cheese until light and fluffy.
    • Add the powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice. Beat until smooth.
    • Fold in a thawed 16-ounce container of cool whip.
    • Remove the pan from the freezer and spread the filling out over the crust.
    • Place in the fridge for a couple of hours or overnight to allow it to set up.
    • Remove the springform pan sides and top with cool whip or whipped cream and sprinkle with pumpkin pie spice.
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    Notes

    Storage

    Cover and store in the fridge for 3-4 days or in the freezer for up to two months. Thaw in the fridge.

    Nutrition

    Serving: 1slice | Calories: 266kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 173mg | Potassium: 139mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2690IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

    More Pumpkin

    • Individual mini pumpkin pies with whipped cream on top.
      Individual Mini Pumpkin Pies
    • Pumpkin cupcakes.
      Pumpkin Cupcakes
    • A slice of pumpkin pie with condensed milk on a white plate.
      Pumpkin Pie With Condensed Milk
    • A pumpkin mug cake with whipped cream on top.
      Pumpkin Mug Cake

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

      4.38 from 81 votes (70 ratings without comment)

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      Recipe Rating




    1. Barbara says

      December 19, 2024 at 5:16 pm

      5 stars
      Delicious loved it!! Was a hit at Thanksgiving

      Reply
    2. Gale says

      November 29, 2024 at 1:11 pm

      Made this for thanksgiving along with a baked pumpkin pie. I had the same experience as Colleen. When the pie was cut it fell apart. All of us thought it could have been a little sweeter. I’m glad I made another pie. Oh well…….

      Reply
    3. Colleen says

      November 29, 2024 at 8:39 am

      3 stars
      I made this for Thanksgiving and while my guests enjoyed it, the pumpkin puree flavor was lost in the 16 oz of Cool Whip. What’s more, the pie didn’t hold its shape when we sliced it despite being in the refrigerator for overnight & several hours the next day. I’ll make it again but next time I’ll use 8 oz of Cool Whip rather than 16 oz and I may even increase the pumpkin puree. The additional whipped cream layer seemed overkill so I omitted it on the initial attempt.

      Reply
    4. Meg Morenz says

      November 28, 2024 at 7:20 am

      5 stars
      We love this pie!! It’s become our family favorite!

      Reply
    5. Laura says

      October 26, 2024 at 12:46 pm

      5 stars
      I love this pie! My family can’t have dairy so I sub in alternatives and it’s still fabulous (smart balance, vegan cream cheese, and coco whip)! This has been a Thanksgiving staple for the last 7 years. Thank you for such a great recipe!

      Reply
    6. Eleanor Diehl says

      August 24, 2024 at 7:26 pm

      Can you use real whip cream instead of chemical whip ??

      Reply
      • Tonia Larson says

        August 25, 2024 at 8:29 am

        Hello Eleanor,
        Yes, you can use whipped cream. A 16 ounce container of Cool Whip has 6 1/2 cups in it.
        Enjoy,
        Tonia

        Reply
    7. Donna says

      December 21, 2023 at 9:04 am

      How many cups of crushed ginger snaps does 32 ginger snaps equal. I will be using homemade ginger snap cookies.

      Reply
      • Tonia Larson says

        December 21, 2023 at 10:17 am

        Hi Donna,
        You’ll need 1 1/2 cups of crushed ginger snaps.
        Enjoy,
        -Tonia

        Reply
    « Older Comments
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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